We’ve been hanging on to this one allowing it to grow in complexity. Almost a year since we first brewed this beer had plenty of time in oak barrels to impart soft, delicate vanilla flavours. The grape must gives us a wonderful, subtle fruitiness backed up with easy going acidity. We are proud of this … Continued

Yeah, we know, we’ve got a few pale ales on the go but we really enjoy tweakin’ the recipes & messing around with different hops. This guy does show similarities to the Passive Aggressive, but we dialed back the booze content with a lighter malt bill. It’s got lots of hop aroma & flavour coming … Continued

This beer won’t have the Beerazzi foaming at the mouth, but if you’re looking for a straight up brown ale that won’t club you over the head with alcohol, we think we might have just the thing. Subtle notes of milk chocolate with just a hint of blackcurrant from the addition of Bramling Cross hops. … Continued

Built like a lager, but fermented with an ale yeast, our tried & true Kolsch is meant for quenching thirsts, not blowing minds. (unless your mind is blown by the sheer scale of it’s thirst quenchable-ness).

You may or may not know that our brew system was from the legendary brew pub DIX. Former brewmasters Derrick Franche & Tony Dewald put DIX on the map for its killer IPA. If you can believe it 20+ years ago, IPA’s really were not that much of a thing here, in Vancouver. It took … Continued

This was the first beer Conrad test brewed in his shed. “That’s it” we said. This was the first beer we brewed at Brassneck. A bright Pale Ale with a strong hop backbone. The ever so slightly sweet malt character plays second fiddle to the punchy hops. Somewhere between a pale & an IPA, Passive … Continued

A riff on the Hefeweizen style, Brassneck “Multiweizen” is made with 5 grains. Rye, Wheat, Barley, Oats & Corn. We open ferment with a nice authentic hef yeast. The open fermentation allows the yeast to go bonkers, producing all kinds of fruity esters. The combination of the fruitiness, gentle cinnamon & clove characteristics of the … Continued